One of our favorite dinners is a Japanese steak house style plate. Mushrooms, zucchini, and rice are the mainstays. We use beansprouts if we have them, and then we complete the meal with chicken, shrimp, scallops, beef or lobster. This past week we chose chicken, because I had some in the freezer.
While the meat or fish and vegetables are certainly delicious served as prepared, they are tremendously enhanced by the addition of ginger or mustard sauce. Years ago I stumbled upon the recipes for both. I make them well in advance of preparing the rest of the meal, so the flavors mellow a bit.
Japanese Ginger Sauce
1 small onion , sliced 1 small piece of ginger cut into small dice
1/2 cup soy sauce 1/4 cup rice wine vinegar
Place all ingredients in a blender and mix at high speed for 2 minutes, until ginger and onion are finely chopped. Just before serving, strain if desired.
Japanese Mustard Sauce
1 Tablespoon dry mustard 2 Tablespoons hot water 1/4 clove garlic, crushed
1 Tablespoon sesame seeds, toasted 3/4 cup soy sauce 3 T. whipping cream, whipped
In small bowl, combine mustard and water until smooth. Place in blender and add remaining ingredients except whipped cream and blend on high until smooth. Remove to bowl and stir in whipped cream.
BTW: You don't need a hibachi table to prepare this meal. Any griddle or large flat fry pan works just as well.
Please go visit our hostess, Michael Lee, at Designs by Gollum for more Foodie Friday surprises. She'll have Mr. Linky up and ready to take you on this weeks culinary tour.
Foodie Friday Extra!!!
Restaurant Week is drawing to a close in NYC. For those of you who are unfamiliar with this event, participating restaurants charge a reduced price for full course lunches or dinners. This year the lunch price was set at $24.07. Reservations are snapped up quickly, but this year my son was able to get one for lunch at Nobu, chef Nobu Matsuhisa's trendy restaurant in Tribeca. He's wanted to go there forever, but the budget of a family of four didn't really permit the luxury. To say he was excited would be a total understatement. He kept sneaking pictures of the food with his phone and sent them along after each course! Here's the email he sent when he returned home...further proof that some Foodies are born into the fold. (BTW: He's a really good cook, too.)
The food was simply outrageous. It WAS the best meal I've ever (and probably will ever have) eaten. The portions were proper, too. We left satisfied, and didn't have to make an emergency stop at Grimaldi's on the way home (that was our contingency plan should they give us teeny-tiny bites of really nice food). If they do it next year, I want you and Dad to come - he would've been in heaven between the Rock Shrimp Tempura w. Creamy/Spicy sauce and the Beef Anticucho. The sauce on the Anticucho was brilliantly spicy with Peruvian peppers, and required the provided sticky rice to temper the heat - right up Dad's alley. You probably would've chosen entree #3 - almost every diner around us did - the broiled Black Cod with Miso. It smelled heavenly, and the fish was flaking off of everyone's chopsticks. It looked perfect.
The Sashimi Salad was pan-seared tuna with pepper crust, two large pieces, over mixed greens, with Chef Nobu's personal dressing, the best variation on a sesame-ginger I've ever tried. I tasted equal parts ginger/garlic/onion, and had a low acidity point, as to not further cook the fish. The sushi was fantastic - every piece melted in our mouths, not like what we get at places around here, which is tasty but requires some work. These were all "like butter!" M shared two pieces of her tuna roll with me, as well as the maguro (tuna) and cooked shrimp sushi. She polished off three different pieces of white fish (looked like sea bream, yellowtail, and smoked salmon), salmon, salmon roe (I identified it for her - she loved it), and 4 pieces of the tuna roll.
Dessert was Tofu Cheesecake! I was worried we'd get some variation on green tea ice cream, but they totally came through - light, fluffy, and absolutely delicious, it was served with a lemon-orange sauce, a spoonful of syrupy diced apple, and a crispy chip seasoned with cinnamon and cardamom. It made for a perfect finish to a perfect meal.